🐟 Stuffed Baked Sea Bass with Garlic, Herbs & Lemon
A whole sea bass stuffed with a fragrant blend of garlic, shallots, toasted almonds, and fresh herbs — gently baked in foil with white wine, lemon, and butter for a moist, aromatic centerpiece. Serve warm or chilled for a refined seafood dish.
Ingredients
- •1 whole sea bass (about 3 pounds), cleaned and scaled, head on if desired
- •2 cloves garlic, minced
- •2 shallots, minced
- •½ cup chopped toasted almonds
- •1 tablespoon each chopped fresh parsley and tarragon
- •½ cup dry white wine
- •Grated zest and juice of 1 lemon
- •1 tablespoon melted butter
- •½ teaspoon salt
- •½ teaspoon freshly ground black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Rinse the fish and pat dry. Place on a large sheet of buttered foil.
- 2
Prepare the stuffing: In a bowl, mix garlic, shallots, almonds, parsley, and tarragon. Stuff the cavity of the fish with this mixture.
- 3
Season and wrap: Drizzle wine and lemon juice over the fish. Brush with melted butter, then sprinkle with lemon zest, salt, and pepper. Seal the foil tightly to retain juices.
- 4
Bake: Place the foil packet on a baking sheet and bake for 30 minutes.
Serve:
- •For hot serving: Let rest in foil for 15 minutes before serving.
- •For cold serving: Remove skin while still warm, then chill.
Yield: Serves 4